Abstract
The aim of the feeding trial was to compare the effects of four different dietary fat supplementations (2.5% of tallow, olive oil, soyabean oil or linseed oil), three sire breeds and both sexes upon pig growth and usual carcass traits, but especially upon several meat and fat quality traits. Ninety-six weaners from different German and foreign sire breeds were tested for their ability to improve the quality of market products. The experiment was carried out with 48 barrows and 48 female growing/fattening pigs. They were progeny of German hybrid sows mated to Duroc, Hampshire x Duroc crosses or Pietrain x Hampshire crosses. The animals were individually kept from 30 to 120 kg liveweight. Growth and slaughter performances of pigs were not significantly influenced by the supplemented fat source. The overall mean of intramuscular fat of loin reached only 1.3%, varying between the sire breeds. The fatty-acid composition of backfat and intramuscular fat showed much smaller differences between sire breeds and sexes than between fat supplements to the diets. There were strong correlations between intake (x) and concentration of polyunsaturated fatty acids in backfat (y=3.73 x - 0.91; r(2)=0.85). Similar correlations were calculated for oleic acid. The results demonstrate that the fatty-acid profile in backfat and muscle can be substantially influenced by fat sources in the diet
Highlights
In the last decades, superior genotypes in pig breeding have been selected almost only for growth parameters and carcass quality, with lean meat production as the major criterion
The results demonstrate that the fatty-acid profile in backfat and muscle can be substantially influenced by fat sources in the diet
The objective of the present study is to report on the influence of four different fat sources on the fatty-acid profile of some body fat samples
Summary
Superior genotypes in pig breeding have been selected almost only for growth parameters and carcass quality, with lean meat production as the major criterion. Animal breeders and animal nutritionists are asked to test the influence of breeding and nutrition on the fatty-acid profile of edible tissues. To address both parameters, a feeding experiment (Kratz, 2003) ending with carcass analysis was designed to study the effect of different fat sources in the diet on the performance of progeny from different sire lines, as well as on the transfer of dietary fatty acids into the backfat and intramuscular fat of pigs
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